Every once in a while, I meet an impasse with choosing new recipes to share on this blog.
When this happens, I search and search for what to make next.
I look through my food magazines. My cookbooks. Other food blogs. On dishfolio. Anywhere and Everywhere. Ugh.
I pester Dustin to think of something and, without fail, find a reason why not to make everything he suggests. As you can imagine, he loves it when I do that.
Eventually, just as I decide there will never ever be another recipe I’m interested in. Ever. I find something!
This time, I found these chewy Oatmeal Raisin Cookies.
Tucked away safely in my “Not Yet On Blog” recipe binder was this tasty cookie recipe. Thankfully.
As soon as I saw it, I knew. Even the memory of these delicious, simple cookies brought a smile to my face.
To be honest, I’m not usually a big fan of oatmeal raisin cookies. But, with their crunchy exterior and soft, chewy oatmeal centers, even I can’t resist them. I hope you feel the same.
Now, if you’ll excuse me, I need to go figure out what to cook next.
Oatmeal Raisin Cookies
Makes 20-24 cookies
2 sticks (1/2 lb.) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 1/2 cups bread flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp . ground cinnamon
2 1/2 cups rolled oats (not quick oats)
1 1/2 cups raisins
Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Beat the butter using a stand or electric mixer until creamy.
Add the brown sugar and granulated sugar and beat until fluffy, about 2-3 minutes.
Add the eggs and vanilla and beat again until incorporated.
In a large mixing bowl, combine flour, salt, baking powder, nutmeg and cinnamon. Slowly, add the flour mixture into the butter-sugar mixture until everything is just incorporated. Once combined, fold in the oats and raisins.
Using two spoons, drop generous 2-tablespoon sized portions of dough onto the cookie sheets, separated by approx. 2 inches. The larger the cookie, the chewier it will be.
Bake for 12-15 minutes, or until the edges of the cookies start to turn golden brown. While the edges should be brown, the rest of the cookie should be very light in color and still moist so as not to over-bake. Remove from oven and let sit on cookie sheet for 1-2 minutes prior to transferring to cooling rack.